Buffalo Chicken Lollies Recipes

SHREDDED BUFFALO CHICKEN SANDWICHES WITH BLUE CHEESE AIOLI

Steps:

• Add the hot sauce, Worcestershire, molasses, garlic, onions and tomato sauce to a slow cooker and stir to mix the ingredients together.
• Sprinkle the chicken breasts liberally with salt and pepper and add to the slow cooker, coating evenly with the sauce. Cover and cook on low until the chicken is tender, 4 to 6 hours. Transfer the cooked chicken to a large bowl and shred using 2 forks. Return the shredded chicken to the slow cooker and toss to coat with the sauce.
• Place 4 to 6 celery leaves on each bottom bun and pile 1/2 cup of the shredded chicken on top. Smear the top bun with Blue Cheese Aioli and place on top of the chicken.
• Combine the blue cheese, mayonnaise, thyme and garlic together in a small bowl and stir well.

BUFFALO CHICKEN LOLLIES

Steps:

• For the buffalo chicken:
• Put the celery leaves, salt, black pepper, celery stalks, garlic and shallots in the bowl of a food processor and pulse until finely chopped. Transfer the mixture to a medium bowl and add the chicken. Mix gently to combine using your hands. Cover the bowl and refrigerate to allow the flavors to meld and marinate the chicken, about 30 minutes. Form 2 ounces of the mixture onto each skewer, skewering three-quarters of the way through. Place the skewers onto a baking sheet and refrigerate for about 20 minutes. Meanwhile, melt the butter in a small saucepan over medium heat. Add the hot sauce, honey and ketchup, stirring to combine. Bring to a simmer over medium heat and cook until slightly thickened, about 20 minutes.
• For the dipping sauce:
• While the sauce is cooking, blend the mayonnaise, buttermilk, lemon juice and 2 ounces of the bleu cheese in a blender until smooth. Scrape the sauce into a medium bowl, stir in the remaining 2 ounces bleu cheese and sprinkle with salt and black pepper.
• For cooking:
• Prepare a grill for direct heat grilling over medium-high heat. Brush the grill with a towel soaked in 2 tablespoons of the canola oil. Place the skewers on the grill and grill until slightly charred, about 2 minutes. Turn the skewers and brush with the butter-hot sauce. Continue to cook the skewers, turning and brushing with the sauce until cooked completely, about 5 minutes. Remove the skewers from the grill and brush with the additional sauce. Serve with the bleu cheese dipping sauce and garnish with more celery leaves.

BUFFALO CHICKEN BREASTS

Steps:

• Preheat oven to 425°F. Season chicken with salt and pepper; brush with 2 tablespoons hot sauce. Let stand 15 minutes. Spread panko in a single layer on a rimmed baking sheet; toast, stirring once, until golden, 3 to 4 minutes. Transfer to a plate. Toss carrots with 1 tablespoon oil; season. Spread on sheet and roast until beginning to brown, 12 to 15 minutes.
• Meanwhile, in a shallow bowl, whisk together mayonnaise and remaining 2 tablespoons hot sauce. Dip chicken in mayo mixture, then coat in panko, patting to adhere. Add to sheet with carrots; continue roasting until both are cooked through, 10 to 15 minutes more, depending on thickness of chicken.
• Combine celery and leaves, cheese, remaining 1 tablespoon oil, and vinegar; season. Serve salad with chicken and carrots.

BUFFALO CHICKEN CHILI

Steps:

• Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes.
• Stir in the hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.

CHICKEN LOLLIPOPS

Steps:

• TO MAKE MARINADE: Combine the soy sauce, red chili powder, red food coloring, vinegar, garlic and green chiles. Mix well.
• On each chicken wing, push the meat down to one end. Marinate the wings for AT LEAST 1/2 hour.
• Remove the wings from the marinade and add the cornstarch to the marinade to make a batter. Dip the wings in the batter and deep fry. Ready to serve!

BUFFALO CHICKEN CHILI

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 7 ingredients. Add chicken. Cover and cook on low 5-6 hours or until chicken is tender. , Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cream cheese. Cover and cook on low until cheese is melted, about 30 minutes. Stir until blended. Serve with toppings as desired.

SLOW-COOKER BUFFALO CHICKEN RIGATONI

Steps:

• Spray 5-quart slow cooker with cooking spray. Sprinkle chicken with celery salt, salt and pepper; arrange in slow cooker. Pour Buffalo sauce over chicken; stir in garlic. Cover; cook on High heat setting about 2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces.
• Add cream cheese and Cheddar cheese to slow cooker; stir to combine. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rigatoni and shredded chicken; stir to combine. Cover; cook about 5 minutes or until hot. Garnish with blue cheese and green onions.

BUFFALO CHICKEN

Steps:

• Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it's dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you're ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.
• Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.
• Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn.

BUFFALO CHICKEN BURGERS & RANCH SLAW

Steps:

• Tip the chicken into a large bowl. Mix the hot sauce with the paprika, maple syrup, vinegar, garlic granules and butter in a separate bowl. Pour this over the chicken, toss, cover and chill overnight.
• The next day, make the ranch slaw. Tip the cabbage, onion, celery, mayonnaise, soured cream, vinegar and chives into a medium bowl, then season to taste and mix until everything is well-combined.
• Light the barbecue. When the coals are ashen, put the chicken on the grill and cook for 8 mins on each side, basting with the leftover marinade as you go. Alternatively, cook the chicken under a hot grill for 8-10 mins on each side, basting with the marinade. When the chicken is cooked through, put half a slice of cheese on each piece and leave to melt for 1 min. Put two chicken thighs on the base of each bun, spoon over some slaw and sandwich with the bun tops.

BUFFALO CHICKEN

Steps:

• Make the Chicken: On a rimmed baking sheet, combine flour, paprika, and 1 teaspoon coarse salt. Add chicken, toss to coat, and shake off excess.
• In a large skillet, heat oil over medium-high. Add chicken, and cook, turning to brown on all sides, until cooked throughout, 15 to 20 minutes.
• Meanwhile, in a large bowl, combine ketchup, butter, and hot sauce; season with salt. Add hot chicken, and toss gently to coat. Serve with celery sticks and dip.
• Make the Dip: In a small bowl, combine cheese, yogurt, and lemon juice. Season with salt and pepper. Mix well with a fork, mashing cheese to combine.